Ragda Patties

-
Ragda Patties, a very popular Indian street food, is typically made with dried white peas.  But I have made these using some dried green peas.  This makes a wholesome and a healthy snack for the kids coming home hungry from school.  This dish goes to CWS - Peas event of Priya and HLI event hosted @ Veg Junction originally started by Kalyani.




For the ragda:
1 cup green peas
1 small tomato
1 small piece ginger
1 green chili
1/2 tsp each cumin and coriander powder
1/4 tsp chili powder
1/2 tsp paprika
1/4 tsp black salt(I did not have any)
1/2 tsp garam masala
1/8 to 1/4 black pepper powder
salt
few sprigs of coriander leaves chopped
finely chopped onions
green chutney and sweet chutney if preferred
Sev

For the patties:
2 medium to large size potatoes
4-5 green chilies grated
1 tsp grated ginger
3 tbsp chopped coriander leaves
some lemon  juice
salt to taste
Oil for frying

Preparation of the Ragda:

Soak the green peas overnight or for at least 6 hours.  Pressure cook the peas with a tea spoon of salt for ten minutes or up to two whistles.  It is time to turn off once you get the cooked smell of the peas.  Keep this aside.  Reserve about 2 tablespoons of the cooked peas.

Grind the tomato to a puree along with the reserved peas, ginger and green chilies.  Heat up a table spoon of oil and add the puree to it.  After 2 minutes add all the powders up to paprika and fry for two more minutes.  Add the cooked peas along with the water and 2 more cups of water and bring it to a boil.  Add little salt, and rest of the powders and let it boil for five minutes.

Lower the heat and let this simmer for five minutes or until the gravy thickens.

You can use little coriander while grinding along with the tomatoes.

Preparation of Patties:

Boil the potatoes and when it cools down mash them to a slight coarse texture.  Add salt, grated chilies and ginger, coriander leaves and the lemon juice.  Combine this well and make it into medium lemon sized balls and flatten them down to 1/2 inch thickness.  Spray or smear some oil on all of these patties.  I got about 14 of them.  Notice that I have not added any binding substances like cornflour or bread crumbs as I like it this way.

Heat up the griddle pan or tawa and when it is hot enough, place 4 to 5 patties and cook adding little more oil for both sides until they are golden brown in color.

To Serve:

Place two patties in a plate and add a couple of ladle full of the gravy on top of it.  Sprinkle with some finely chopped onions, coriander leaves, a spoon of the store bought chutnies and little sev(store bought as well).

Enjoy these while they are hot!!!

We were all so hungry that I did not bother to add the coriander or the sev(I had some mot sev) and I did not have the chutnies anyway.   I do not keep the store bought ones as well as I very rarely make the chaat dishes at home.  Nevertheless, there was nothing missing in the taste:)-



Comments

Post a Comment

Popular posts from this blog

Steel cut Oats Upma

-
Image
1 cup steel cut oats 1/2 of an onion chopped fine 1 medium carrot 1/3 cup each of frozen beans and frozen peas 1-2 green chilies chopped small piece of ginger grated 1/2 tsp mustard seeds 1 tsp urad dal few curry leaves Heat up a spoon of oil or ghee and roast the oats till it changes color and you begin to get a nice aroma.  Keep it aside. Heat up a table spoon of oil and splutter the mustard seeds followed by urad dal.  Add the chilies and ginger and stir for 1/2 a minute.  Follow it with onions and saute it on high for a minute. Add the beans and add the carrot and peas after a minute.  Add salt just enough for the vegetables and cook covered on low to medium heat for 3 minutes.  In the meanwhile heat up about 2 cups of water and add it to the vegetables. Once it begins to bubble, add the oats and the needed salt and let it come to a nice boil.  Cover the pan with a lid and cook the oats on low heat.  It took about 20 minutes for ...
Read more

Cabbage, Potato and Capsicum curry

-
Image
This is one of my favorite ways to eat cabbages with rotis.  The addition of bell peppers give a nice flavor to it, the green one being the best. 12 oz cabbage chopped 2 medium size potatoes chopped 1 orange capsicum chopped 1 small onion chopped(optional) 2 garlic cloves ginger piece 1-2 green chili 1/2 tsp each of cumin and dhaniya powder 1/4 tsp chili powder salt to taste 1/2 tsp garam masala Take a table spoon of oil and splutter 1/2 tsp of cumin seeds.  Add the onions and saute for about 2 minutes and add the ginger, green chili and garlic all finely chopped.  Saute further for a minute and add the potatoes.  Saute these for about 2-3 minutes before adding the cabbage and the orange peppers.  Add salt, dhaniya jeera powders and the chili powder and stir together well.  Lower the heat and cook the vegetables covered until soft.  Add the garam masala in the end and stir everything well. Enjoy these with some nice hot chapathis!!...
Read more

Flax Seeds Watermelon Dosa and Moong dal Sambar

-
Image
As mentioned in my earlier post,  I successfully tried the watermelon dosa with some left over batter I had.  To make it even more nutritious, I added some milled flax seeds which I always keep in stock in my pantry.  I have added these to the dosa batter in the past and my kids have not realized that they were eating them. I got so overjoyed with my attempt that I soaked a small batch of rice over the weekend to make some more crispy dosas.   But this time, I decided to make these dosas using brown rice.  Below I have given the recipe for this as well and the recipe for the quick sambar that I made to go along with the dosas. 2 cups fermented idli batter 1 cup cubed watermelon rind 1 tablespoon  milled flax seeds Grind the watermelon rind into a puree and mix  this and the flax seeds with the batter and make dosas with this batter.  Very tasty and nutritious!! We enjoyed these Dosas with the Moong dal Sambar given below  ...
Read more